Ingredients

2 tablespoons butter

3 cups corn (about 4 ears), cut from the cob

1/2 jalapeno, seeded and finely diced

1 clove garlic, grated

2 green onions, sliced

1 handful cilantro, chopped

1 lime, juice

2 tablespoons cotija (or feta), crumbled

chili powder to taste

Preparation

Directions

  1. Melt the butter in a heavy skillet over medium-high heat.
  2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
  3. Add the jalapeno, saute for a minute and remove from heat.
  4. Mix everything and serve warm or at room temperature. Tip: The addition of avocado is wonderful